Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

Cook our delicious Moghul Chicken Korma in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Moghul Chicken Korma. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Korma Curry Paste pot, a Coconut & Garlic Puree pot and a Korma Spice Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Moghul Chicken Korma in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Korma Curry Paste
  • Coconut & Garlic Puree
  • Korma Spice Garnish

Your shopping list for 4 servings:

  • 240g Basmati rice
  • 1 large onion
  • 2 large chicken breast fillets
  • 30g ground almonds
  • 250ml single cream
  • toasted flaked almonds (optional)
  • 1 lemon (optional)
  • 1tsp brown sugar
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Our 25 minute recipe

  1. Get the rice and the onions on

    Cook the rice according to pack instructions and keep warm (see tip).

    Heat a little oil in a lidded saucepan over medium heat and fry the onion for 6-8 mins, or until golden.

  2. Cook the chicken in spices

    Add the KORMA CURRY PASTE to the onion along with 1 tbsp of water and fry for 1 min.

    Add the chicken pieces and the COCONUT & GARLIC PUREE and fry for 1 min.

    Add 150ml water and stir it in to fully incorporate it into a sauce. Cook for around 3 mins.

  3. Add the almonds and cream

    Turn the heat down to medium-low, then mix in the ground almonds along with 1 tsp sugar.

    Pour in the cream and bring it to a gentle simmer, cover it with a lid and let it cook for 2 mins.

    Stir in the KORMA SPICE GARNISH, re-cover the pan with a lid and cook for 3 more mins, or until the chicken is cooked through. If the sauce gets too thick, just add 50ml more water to loosen it, and stir it through.

  4. Serve!

    Serve the Korma over rice with some flaked almonds on top and a squeeze of lemon (if using).

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Moghul Chicken Korma Top Reviews

Vicky - 18th October 2020

We used coconut milk instead of cream. Very tasty, enjoyed by all x

Vicky - 18th October 2020

We used coconut milk instead of cream. Very tasty, enjoyed by all x

Kathy - 18th October 2020

Kids loved it

Kathy - 18th October 2020

Kids loved it

Terrie - 14th October 2020

Added green beans & a few chilli stocks the adults

Terrie - 14th October 2020

Added green beans & a few chilli stocks the adults

Alison - 13th October 2020

Lovely curry the whole family enjoyed.

Kerry - 11th October 2020

Absolutely lovely and very family friendly, my 4yr and 1yr old devoured it.

Kerry - 11th October 2020

Absolutely lovely and very family friendly, my 4yr and 1yr old devoured it.

Tracey - 6th October 2020

Soooo tasty

Tracey - 6th October 2020

Soooo tasty

Stuart - 6th October 2020

Really enjoyed this. I added some cayenne and chilli flakes when serving.

Stuart - 6th October 2020

Really enjoyed this. I added some cayenne and chilli flakes when serving.

Katie - 5th October 2020

It was not the strongest of korma tastes but it was still very delicious and would highly recommend

Rachael - 4th October 2020

One of the best Kormas I’ve had very tasty very creamy loved the almonds too

Rachael - 4th October 2020

One of the best Kormas I’ve had very tasty very creamy loved the almonds too

Laura - 30th September 2020

Kids loved it

Ellie - 30th September 2020

This was amazing! Super tasty and creamy

Ellie - 30th September 2020

This was amazing! Super tasty and creamy

Hayley - 29th September 2020

Amazing!!

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